Hot chili peppers are a great way to bring a deep heat to any dish. Today we’re going to learn how to make a pretty simple soup that will have a depth of flavor and really bring a home comfort vibe while you’re eating. The flavors of the broth are spicy and very savory, though the touch of lime juice and cilantro at the end brightens up the entire dish. To complement this, we add avocado and queso fresco to add creaminess (and cooling) to this spicy soup.
In the colder months of the year, you just want something that can keep your belly warm on the inside while your sweater keeps your belly warm on the outside. This soup does exactly that, allowing your belly to flourish in the deep heat that the chili pepper brings, while not being overly pressed by an extremely heavy soup. All of the flavors in the soup play off of each other, giving you a different sensation with each and every bite. Enjoy!
Yields 4 servings of Keto Hot Chili Soup
The Preparation
- 16 ounces boneless, skinless chicken thighs
- salt and pepper, to taste
- 2 tablespoons olive oil
- 1 teaspoon ground coriander
- 2 medium bird's eye chile pepper, sliced
- 2 cups chicken broth
- 2 cups water
- 1 teaspoon turmeric powder
- 1/2 teaspoon cumin
- 4 tablespoons tomato paste
- 2 tablespoons butter
- 1 tablespoon lime juice
- 1 medium avocado, sliced
- 2 ounces queso fresco, crumbled
- 4 tablespoons fresh cilantro, chopped
The Execution
1. Cut up and set your chicken thighs to cook in an oiled pan. Season with salt and pepper, cook, then set it aside to rest.
2. In 2 tablespoons of olive oil, heat up your coriander seeds to release more of their flavor.
3. Once they’re fragrant, add in your sliced chili peppers to add their flavor to the oil.
4. Then add in your broth and water and let this come to a simmer. Season in this step as well. Turmeric, ground cumin, salt and pepper to taste.
5. Once the soup is simmering, add in your tomato paste and butter and stir to melt and combine. Let your soup simmer for about 5-10 minutes.
6. Reduce heat on the stove and add the juice of half a lime.
7. Place 4 ounces of chicken thighs into the bottom of the bowl so you can pour the soup over it.
8. Ladle the soup for a serving. Garnish with ¼ of an avocado into each bowl, half an ounce of queso fresco and cilantro.
This makes a total of 4 servings of Keto Hot Chile Soup. Each serving comes out to be 418 calories, 33.5g fats, 5.2g net carbs, and 24.5g protein.
| NUTRITION | CALORIES | FAT | CARBS | FIBER | NET CARBS | PROTEIN |
| 16 ounce boneless, skinless chicken thighs | 649 | 40.5 | 0 | 0 | 0 | 76.9 |
| — salt and pepper | 0 | 0 | 0 | 0 | 0 | 0 |
| 2 tablespoon olive oil | 239 | 27 | 0 | 0 | 0 | 0 |
| 1 teaspoon ground coriander | 5 | 0.3 | 1 | 0.7 | 0.2 | 0.2 |
| 2 medium bird's eye chile pepper | 2 | 0 | 0.5 | 0.1 | 0.4 | 0.1 |
| 2 cup chicken broth | 30 | 1.1 | 2.2 | 0 | 2.2 | 3.2 |
| 2 cup water | 0 | 0 | 0 | 0 | 0 | 0 |
| 1 teaspoon turmeric powder | 10 | 0.1 | 2.1 | 0.7 | 1.4 | 0.3 |
| 1/2 teaspoon cumin | 4 | 0.2 | 0.5 | 0.1 | 0.4 | 0.2 |
| 4 tablespoon tomato paste | 54 | 0.3 | 12.4 | 2.7 | 9.7 | 2.8 |
| 2 tablespoon butter | 203 | 23 | 0 | 0 | 0 | 0.2 |
| 1 tablespoon lime juice | 4 | 0 | 1.3 | 0.1 | 1.2 | 0.1 |
| 1 medium avocado | 301 | 27.7 | 15.6 | 12.2 | 3.3 | 3.5 |
| 2 ounce queso fresco | 170 | 13.5 | 1.7 | 0 | 1.7 | 10.3 |
| 4 tablespoon fresh cilantro | 1 | 0 | 0.2 | 0.1 | 0 | 0.1 |
| Totals | 1670 | 133.8 | 37.3 | 16.7 | 20.6 | 97.9 |
| Per Serving (/4) | 418 | 33.5 | 9.3 | 4.2 | 5.1 | 24.5 |
Keto Hot Chile Soup
Ingredients
- 16 ounce boneless, skinless chicken thighs
- salt and pepper to taste
- 2 tablespoon olive oil
- 1 teaspoon ground coriander
- 2 medium bird's eye chile pepper sliced
- 2 cup chicken broth
- 2 cup water
- 1 teaspoon turmeric powder
- ½ teaspoon cumin
- 4 tablespoon tomato paste
- 2 tablespoon butter
- 1 tablespoon lime juice
- 1 medium avocado sliced
- 2 ounce queso fresco crumbled
- 4 tablespoon fresh cilantro chopped
Instructions
- Cut the chicken thighs into bite-sized pieces and heat them in an oiled pan. Season with salt and pepper, cook, and set aside for later.
- Heat up the olive oil in a separate pan. Lightly toast the coriander seeds to release more of their flavor and aroma.
- Once fragrant, add in the sliced chile peppers to infuse their flavor into the oil.
- Add broth and water and bring to a simmer. Season with turmeric, ground cumin, and salt and pepper to taste.
- Once simmering, add the tomato paste and butter and stir until melted and combined. Let simmer for about 5–10 minutes.
- Reduce the heat and add the lime juice.
- Serve by placing individual portions of chicken in the bottom of each bowl.
- Ladle the soup over the chicken. Garnish with avocado, queso fresco, and cilantro.
This was delicious!